Experience Massachusetts’ seasonal seafood at its peak with oysters, crab, lobster, and salmon. Learn why timing, freshness, and local sourcing elevate flavour, texture, and sustainable dining experiences.
Did you know that more than 80 percent of American seafood consumers regularly enjoy shellfish? From oysters and crab to salmon and lobster, seasonal seafood offers not only exceptional flavor but also a healthy, lean protein option packed with omega-3s and essential minerals. Yet many diners overlook the importance of timing when it comes to shellfish, which can affect both taste, texture, and overall dining experience.
The old culinary adage, “Only eat shellfish in months with an ‘R,’” isn’t just folklore. From September through April, shellfish are at their peak, both in flavour and texture. During the warmer months, shellfish often spawn, which can alter taste and tenderness. Following this seasonal cycle ensures that oysters, crab, and other shellfish are enjoyed at their prime, providing a better tasting and safer experience. Seasonal dining also supports sustainable practices, giving shellfish populations a chance to replenish naturally.
Whether you’re exploring seafood for the first time or are a longtime fan, there are a few things to keep in mind:
Many restaurants in Massachusetts adapt their menus to highlight seafood when it’s at its best. Some local steakhouses, such as Post 1917, incorporate a rotating selection of oysters, crab, salmon, and lobster sourced directly from regional suppliers, giving diners a taste of New England’s coastal bounty.
Whether you’re preparing seafood at home or dining out, enjoying it at its seasonal peak means better flavor, better texture, and a more sustainable choice. For Massachusetts residents and visitors alike, following the rhythms of the sea is the best way to savor shellfish at its finest.
